Seafood Soup – Recipe

The content of the article

• How to make seafood soup
• Seafood Soup Recipe
• Creamy
• How to Make Frozen Seafood Soup
• Acute
• Miso soup
• Tomato
• With cheese
• Seafood fish soup
• With mushrooms
• Lagman
• Thai

Hot, aromatic, amazingly delicious seafood soup is a variant of a hearty and very healthy dinner for the whole family. Shrimp, scallops, squid, octopus, crabs and oysters are low in calories and high in protein, rich in iodine, calcium, and iron. They have a delicate and refined taste, which is important to emphasize the right ingredients. The first dishes with seafood will be a great alternative to ordinary soups on vegetable or meat broth, make the diet balanced and varied. The main thing is to choose a good, proven recipe..

How to make seafood soup

In order to make a truly delicious soup of assorted healthy seafood, you need to remember a few important rules. Fragrant soup can be prepared both on the broth and on the water. Shrimps, scallops, octopuses and other seafood lose their vitamins, become “rubber” and tasteless if they are digested, so the heat treatment takes literally several minutes. If the first course contains additional ingredients, such as rice, beans, potatoes, cauliflower or pumpkin, they should be boiled or fried beforehand.

Seafood Soup Recipe

There are many ways to prepare a hearty first course with a sea cocktail. Seafood is combined with fragrant tomatoes, bacon, fat cream, mushrooms, processed cheese and hard cheese, dumplings, sea fish. Additional ingredients are cut into batch slices, fried or boiled in broth until tender, and then beat in a blender until a uniform creamy consistency or left whole. It all depends on the complexity of the recipe, taste preferences and available products..

Creamy

• Time: 40 min..
• Servings Per Container: 5 Persons.
• Calorie content: 89 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Mediterranean.
• Difficulty: medium.

Delicate creamy cream seafood soup is one of the most delicious, popular and delicious dishes of classic Mediterranean cuisine. Cod can be replaced with any other marine fish, for example, flounder, salmon, halibut, golden spar, trout, salmon. Such a fish practically does not contain carbohydrates, ideally combines with juicy squids, mussels, octopuses. If desired, instead of water, you can use a rich fish broth, which will make the soup even more fragrant. Cream must be fat (at least 33-35%), they give a velvety texture and density.

Ingredients:

• seafood – 500 g;
• cream – 200 ml;
• egg yolk – 1 pc.;
• dry white wine – 250 ml;
• water – 500 ml;
• cod – 200 g.

Cooking method:

1. Rinse cod, cut.
2. Add peeled, thoroughly washed seafood.
3. Pour in water, boil.
4. Pour in wine.
5. Cook for 15 minutes without closing the lid.
6. Catch pieces of cod and sea platter with a slotted spoon.
7. Strain broth.
8. Combine the cream and raw egg yolk in a blender, beat until smooth.
9. Gradually add strained broth.
10. Put the mass in a pan, add pieces of cod, seafood.
11. Warm up without bringing the soup to a boil.

How to Make Frozen Seafood Soup

• Time: 45 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 87 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

Proper preparation of frozen seafood is one of the main conditions for preparing a delicious soup. Squids, shrimps, mussels, scallops and other components of a sea cocktail can not just be poured into cold water, otherwise they will give away liquids to almost all useful substances. A win-win option – to subject the sea assortment to shock heat treatment. For this, the ingredients are immersed in a saucepan, poured with clean cold water, brought to the boil and the appearance of copious foam, and then immediately washed under running water.

Ingredients:

• frozen seafood – 300 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• water – 250 ml;
• flour – 2 tbsp. l .;
• celery root – 50 g;
• green peas – 100 g;
• milk – 500 ml;
• butter – 50 g.

Cooking method:

1. Place seafood in a waterproof bag, immerse in cold water until completely defrosted..
2. Chopped onion.
3. Sauté until golden brown.
4. Add peas, diced carrots and peeled celery to the pan.
5. Fry for 10 minutes.
6. Pour in half a serving of water. Stew until vegetables are almost ready..
7. Add seafood.
8. After 2 minutes, pour in hot milk, boil.
9. Pour in the remaining half portion of water mixed with flour. Mix.
10. Boil, cook for 3 minutes.

Acute

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 36 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

The taste of spicy seafood soup will be rich, interesting and truly royal if you add 300 grams of mussels, shrimp and squid to the broth, which must be peeled. Natural flavors of a sea cocktail can be “sealed” by pre-frying each ingredient in a pan for a couple of minutes. In this case, the time of their subsequent heat treatment should be reduced. The soup will be even more piquant and spicy if you add apple cider vinegar, Japanese soy sauce, several more spices and spices, for example, cardamom, anise, ziru.

Ingredients:

• seafood – 900 g;
• fish broth – 1.5 l;
• chili pepper – 0.5 pcs.;
• paprika – 1 tsp;
• garlic – 1 tooth .;
• tomatoes – 3 pcs.;
• vegetable oil – 1.5 tbsp. l .;
• lemon juice – 4 tbsp. l .;
• onion – 1 pc.;
• Bulgarian pepper – 2 pcs.;
• cilantro – to taste.

Cooking method:

1. Bell pepper, dice onion.
2. Grate garlic.
3. Chopped Chilli Pepper.
4. Heat oil in a large saucepan, add prepared ingredients.
5. Fry for 5-8 minutes.
6. Pour in fish stock.
7. Add paprika, lemon juice.
8. Boil, cook for 10 minutes.
9. Add cilantro, peeled and chopped tomatoes, seafood.
10. Cook for 5 minutes.

Miso soup

• Time: 45 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 93 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Japanese.
• Difficulty: medium.

Misosiru with juicy shrimp is the famous first dish of Japanese cuisine, the ingredients of which can be changed, depending on the season, mood and taste preferences. It is traditionally served in lacquered bowls of a round or square shape, which are convenient to bring to the lips to drink a saturated brackish broth over the edge. Dashi broth will be even more aromatic if you replace carrots with a handful of dried smoked tuna flakes (katsuobushi) or sardines (Irikodashi). Dishes with miso paste are not recommended to be reheated, so cooking miso soup for the future is not worth it.

Ingredients:

• shrimp – 300 g;
• miso paste – 4 tbsp. l .;
• nori – 3 pcs.;
• tofu cheese – 700 g;
• eggs – 2 pcs.;
• water – 2.5 l;
• carrots – 1 pc.

Cooking method:

1. Shrimp clear of shells and heads.
2. Chopped peeled carrots.
3. Combine carrots in a saucepan, 1 nori leaf, broken by hand into several parts, head and shell of shrimp.
4. Pour in water, cook for 20 minutes.
5. Strain the broth with a sieve or gauze.
6. Approximately 150 ml of broth mixed with miso paste, it should completely dissolve.
7. Combine in a saucepan pure strained broth, a mixture of broth with miso paste, shrimp, chopped tofu cheese, 2 sheets of nori, broken by hands.
8. Cook over medium heat for 2 minutes, stirring occasionally..
9. Drive eggs one at a time, keeping the yolks whole.
10. Cook the soup for another 4 minutes.

Tomato

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 53 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Thick rich soup with pasta, fragrant tomatoes in its own juice and seafood has a delicious amber color. It will acquire a unique Italian “character” if you use traditional Mediterranean condiments – oregano, marjoram, rosemary, thyme. You can choose any pasta, but the conquilla shells, thin strips of tagliatelle, butterflies farfalle, spiral fusilli and anelli rings will look especially impressive in a satisfying first dish. Each serving can be decorated not only with herbs, but with king prawns, cooked separately on the grill..

Ingredients:

• seafood – 400 g;
• tomatoes (fresh or in their own juice) – 250 g;
• vegetable broth – 400 ml;
• onion – 1 pc.;
• garlic – 2 teeth .;
• lemon juice – 2 tbsp. l .;
• olive oil – 2 tbsp. l .;
• basil to taste.

Cooking method:

1. Dice the onion, chop the garlic.
2. Sauter in oil in a thick-walled pan.
3. Pour washed, peeled seafood.
4. Fry over high heat for 4 minutes.
5. Add tomatoes. Stew until the liquid is 2 times crisp (for tomatoes in its own juice).
6. Pour in vegetable stock.
7. Add lemon juice. Boil.
8. Add the paste, cook for 15 minutes on low heat..
9. Sprinkle soup with fresh basil.

With cheese

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 57 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

Golden cheese soup with large shrimps and potatoes has a stunning creamy taste and a pleasant thick texture. It is advisable to choose processed cheese without additives, but you can safely experiment with a set of spices and spices. For piquancy and aroma, it’s good to add paprika, bay leaf, a little nutmeg or chopped chili peeled seeds to the dish. Ready soup is served with crackers or fresh bread in portioned bowls. Each serving is sprinkled with grated Parmesan..

Ingredients:

• shrimp – 400 g;
• processed cheese – 400 g;
• water – 2 l;
• potatoes – 400 g;
• carrots – 3 pcs.;
• vegetable oil – 3 tbsp. l .;
• dried dill – 1 tsp.

Cooking method:

1. Cut carrots into strips or grate.
2. Fry in oil until soft.
3. Boil water.
4. Add melted cheese to a pan with water, melt.
5. Pour diced potatoes.
6. When the potatoes are almost ready, add carrots, peeled shrimp. Mix.
7. After boiling, add dried dill.
8. Before serving the soup to the table, you need to let it cool and stand under the closed lid.

Seafood fish soup

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 34 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

The seafood soup will turn out to be especially tasty if you cook it with white sea fish – perch, flounder, cod, pollock, halibut, red snapper, pollock, haddock. A dietary and very healthy first course is served in portions or in a beautiful common tureen with croutons or fresh white bread. If necessary, white rice can be replaced with boiled potatoes, diced medium-sized, or a ready-made mixture of any frozen vegetables. The taste of the original soup will become more saturated, concentrated, if you use a rich fish broth instead of water.

Ingredients:

• sea ​​cocktail – 500 g;
• white fish fillet – 300 g;
• rice – 100 g;
• onion – 1 pc.;
• water – 2.5 l;
• garlic – 4 teeth .;
• sunflower oil – 2 tbsp. l.

Cooking method:

1. Boil rice (white or wild) until cooked.
2. Cut the fillet into medium sized slices, onion into cubes.
3. Fry in oil in a thick-walled pan.
4. Pour in water, boil.
5. Add a sea cocktail to the pan with fish and onion, cook for 3 minutes.
6. Pour in rice. Remove from heat after 3 minutes.
7. Add the grated garlic, cover.

With mushrooms

• Time: 40 min..
• Servings Per Container: 4 Persons.
• Calorie content: 86 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

The nutritious soup with mussels, shrimps and champignons has a pleasant, slightly island creamy taste and a delicate aroma of garlic, instantly arousing appetite. Instead of champignons, you can use other fresh or canned mushrooms, for example, shiitake, chanterelles, chives, porcini mushrooms that go well with sea platter. Spices such as allspice, thyme, bay leaf will help to reveal the taste of mushrooms, but you should not add a lot of seasonings. If desired, hot onions are replaced with more tender leeks, and healthy asparagus or celery is added to the broth.

Ingredients:

• mussels – 200 g;
• shrimp – 200 g;
• champignons – 300 g;
• cream – 400 ml;
• dry white wine – 200 ml;
• onion – 2 pcs.;
• butter – 50 g;
• chicken broth – 1.4 l;
• garlic – 2 tooth.

Cooking method:

1. Mushrooms cut into slices.
2. Grate garlic, chop onion. Fry in oil until transparent in a thick-walled pan.
3. Pour mushrooms into the pan, simmer for 8 minutes.
4. Add wine. Simmer for another 8 minutes without lid.
5. Pour in chicken stock, boil.
6. Pour mussels, shrimp in 5 minutes.
7. After 3 minutes, gradually add cream.
8. Stir, boil again.

Lagman

• Time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 62 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Central Asian.
• Difficulty: medium.

The original lagman on fish stock prepared with healthy seafood is a bold modern fusion that combines notes of Uzbek and European cuisines. The classic version of a rich dish is prepared in a large thick-walled cauldron, which allows all ingredients to warm up evenly and exchange tastes. Durum wheat noodles should be of high quality, long, not too thin. Ready soup is served hot in portioned ceramic bowls that retain heat for a long time, optionally decorated with finely chopped parsley, dill or cilantro.

Ingredients:

• seafood – 500 g;
• noodles – 300 g;
• tomatoes – 2 pcs.;
• fish broth – 1.5 l;
• Bulgarian pepper – 2 pcs.;
• onion – 1 pc.;
• vegetable oil – 2 tbsp. l .;
• garlic – 2 tooth.

Cooking method:

1. Dice tomatoes, bell pepper, onion.
2. Fry in oil for 5 minutes.
3. Pour in warm fish stock.
4. Pour seafood.
5. Boil. Reduce heat, cook until cooked.
6. Boil the noodles separately until tender. Throw in a colander.
7. Spread noodles in deep plates.
8. Pour in seafood broth.
9. Sprinkle soup with grated garlic.

Thai

• Time: 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 63 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Thai.
• Difficulty: medium.

A spicy first course with green curry paste, oyster sauce and seafood is one of the many variations of tom yam soup, which is popular in Thailand, Malaysia, Indonesia and Singapore. A low-calorie, stunningly aromatic dish of Thai cuisine has a unique exotic taste, thanks to a unique combination of fish broth and coconut milk. If desired, lime slices or large shrimps pre-fried in oil with hot spices and crushed garlic clove are used as decoration and an additional ingredient.

Ingredients:

• seafood – 700 g;
• squid – 300 g;
• Lemongrass – 3 pcs.;
• oyster sauce – 4 tbsp. l .;
• green curry paste – 1 tbsp. l .;
• fish broth – 800 ml;
• coconut milk – 800 ml;
• lime leaves – 3 pcs.;
• ginger root – 50 g;
• cilantro – 50 g.

Cooking method:

1. Add ginger, lime leaves, cilantro and lemongrass stems, cut into slices up to 3 cm long, into the broth.
2. Boil, reduce heat. Stew for 20 minutes.
3. Pour in coconut milk, Asian oyster sauce.
4. Boil again, simmer for 10 minutes.
5. Pour Curry Seafood.
6. After 3 minutes, remove the Thai soup from the fire.
7. Sprinkle with finely chopped cilantro leaves.
8. Grill squids separately.
9. Put a serving of squid in each bowl of soup when serving.